Fried Boneless Chicken Thighs
aprilRae @cook_4658314
Just because youre on a budget dont mean you cant have great food. All you need is a little patience & you can have crispy, pan fried chicken any night of the week! I used boneless chicken thighs, tho any cut of chicken works.
Open in Cookpad AppCooking Instructions
- 1
Lay your chicken in a bowl & season with salt and pepper, i use season salt.
- 2
Fill a heavy (preferbaly copper bottom) bottom frying pan with oil about 1/4 full, & turn heat on medium. Use a candy thermomator to guage the temp, you want it to be 350° before you drop the chicken in.
- 3
Put flour & corn meal in a zip lock bag along with pepper and salt.
- 4
Crack eggs in a bowl and mix with milk and hot sauce and pepper well. This is your egg wash.
- 5
When your oil is at 350°, take a chicken thigh and drop it in your flour mixture and coat well.
- 6
Now take that same piece of chicken and dip it in the egg wash, covering it completely.
- 7
And again, put chicken back in the flour mix and cover well. The corn meal helps the batter stick to the chicken.
- 8
Place chicken in oil. Remember, if you crowd the pan with chicken the temp will drop and it wont cook. The temp in the pan should drop a little with the chicken is cooking, but in order to have crispy on the outside and moist on the inside chicken the temp should stay between 325° and 350° while cooking. The temp will go up and down so keep an eye on the temp.
- 9
Flip chicken every 3 minutes to make sure it cooks threw evenly. White meat cooks faster than dark meat. Chicken is done when the meat its self reads 160° for boneless chicken and 165° for bone in.
- 10
*IMPORTANT*** Do NOT drain chicken on paper towels unless you want soggy chicken. Let chicken drain on a wire rack or in a strainer (like me!) Let chicken cool for 10 minutes and serve.
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